Heat oven to 200°C.

Peel onion and pepper and chop into large chunks. Place onto baking tray and drizzle with a little olive or rapeseed oil. Put tray into the oven and roast vegetables until soft and starting to brown approx 25-30mins.

While this is cooking steam your broccoli until soft. Then, place all of your cooked vegetables on a chopping board and using a knife chop into tiny little baby sized pieces.

Add flour and baking powder to a bowl.

In a separate bowl or jug mix together your chosen milk, egg (if you are using it) and 2 tablespoons of the melted unsalted butter (or coconut butter).

Make a well in the flour mixture and slowly (to avoid lumps) whisk in the liquid mixture until it is fully combined.

Fold vegetable mixture and grated cheese into your batter until completely combined. It will be much thicker than normal pancake mixture but that’s o.k.

Heat a little olive oil on a non-stick frying pan and when hot spoon about a tablespoon of your batter mixture onto the pan. Press gently down with the back of the spoon to make into a pancake shape.

Fry until golden both sides and serve with a little sour cream and chives (or plain).